Why Garlic Butter Baked Scallops Are the Perfect Dinner Option

When dinner needs to feel fancy but time is tight, garlic butter baked scallops are your not-so-secret weapon. These little ocean gems are quick to prep, quick to cook, and packed with melt-in-your-mouth flavor. Whether you’re feeding guests or just upgrading a weeknight meal, this dish delivers gourmet vibes without the stress.

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Ingredients You Need for Garlic Butter Baked Scallops

To make the ultimate garlic butter baked scallops, you don’t need a long list—just a few simple, fresh ingredients that come together like culinary magic. The goal here is to let the natural sweetness of the scallops shine while boosting it with richness and texture.

Core Ingredients

• Sea scallops – These are larger and meatier than bay scallops. Look for dry-packed scallops (not soaked in preservatives) for the best flavor and browning.
• Unsalted butter – Melted with garlic, it forms the flavor base of this entire dish.
• Garlic – Fresh minced garlic is key to infusing the butter with bold, aromatic depth.
• Panko breadcrumbs – These give a light, crispy topping that complements the soft scallops beautifully.
• Parmesan cheese – Adds a nutty, salty punch and golden crust.
• Lemon juice or zest – Brightens the richness and cuts through the butter.
• Salt, pepper, and paprika – For seasoning and just a hint of color.

Optional Twists

• Add parsley for a pop of freshness.
• Use olive oil to make it dairy-free.
• Swap panko for gluten-free breadcrumbs if needed.

How to Make Garlic Butter Baked Scallops – Step-by-Step

Ready to whip up a plate of golden, garlic butter baked scallops that taste like they came from a fancy coastal bistro? Great! This recipe is all about simplicity, flavor, and letting the oven do the heavy lifting.

Prep the Scallops

Start by patting the scallops completely dry with paper towels—seriously, don’t skip this step. Too much moisture leads to steaming, not browning. Also, remove the small side muscle if it’s still attached (it’s safe to eat but can be chewy).

Make the Garlic Butter

In a small pan, melt unsalted butter over medium heat. Add fresh minced garlic and let it sizzle gently for 1–2 minutes—just until fragrant, not browned. Stir in a pinch of salt, pepper, and lemon zest.

Arrange and Top

Place scallops in a greased baking dish in a single layer. Spoon the garlic butter mixture evenly over them. Sprinkle panko breadcrumbs and grated Parmesan over the top.

Bake to Perfection

Bake in a preheated oven at 400°F (200°C) for 12–15 minutes, depending on the size of your scallops. The tops should be lightly golden, and the scallops opaque and tender.

That’s it—easy, elegant, and totally drool-worthy.

Tools and Equipment for Garlic Butter Baked Scallops

Making garlic butter baked scallops at home doesn’t require a fancy kitchen. In fact, with just a few simple tools, you’ll have everything you need to create a restaurant-worthy seafood dish—without breaking a sweat.

Must-Have Kitchen Tools

• Baking dish or oven-safe skillet – Go for a ceramic or glass baking dish, or use cast iron for extra heat retention and that golden edge on your scallops.
• Mixing bowl – Ideal for combining your breadcrumb topping or garlic butter sauce without a mess.
• Small saucepan – Perfect for melting the butter and gently simmering the garlic without burning it.
• Tongs or fish spatula – If you need to reposition or gently lift scallops, use tongs or a thin spatula to avoid breaking them.
• Measuring spoons – For seasoning, lemon juice, or olive oil—precision makes flavor pop.
• Zester or microplane – Optional, but highly recommended for adding bright, fresh lemon zest over the scallops before or after baking.

Variations of Garlic Butter Baked Scallops

Once you’ve nailed the classic garlic butter baked scallops, it’s time to get a little adventurous. This dish is super versatile, so you can tweak it based on what you’ve got in your kitchen—or your cravings.

Garlic Herb Crusted Scallops

Add chopped parsley, basil, or thyme into your breadcrumb topping. It adds a fresh, herby lift to the golden crust and brings a pop of color to the plate. You can also mix in a pinch of Italian seasoning for even more flavor.

Lemon Garlic Baked Scallops

Want an extra citrus punch? Squeeze fresh lemon juice over the scallops before they go into the oven. Finish with zest after baking for brightness that cuts through the richness of the butter garlic sauce beautifully.

No Breadcrumbs, No Problem

Skipping carbs or gluten? Ditch the panko and simply broil the scallops in garlic butter. They’ll still develop a rich, slightly caramelized top without the added crunch.

Sheet Pan Scallops with Veggies

For a full one-pan meal, scatter asparagus, cherry tomatoes, or thinly sliced zucchini around the scallops. The veggies soak up the garlicky drippings—hello, flavor bomb.

Frequently Asked Questions About Garlic Butter Baked Scallops

Got scallop questions? You’re not alone. Here are some of the most commonly asked questions about garlic butter baked scallops—with clear, no-fluff answers to help you get perfect results every time.

How do I know when scallops are done baking?

Baked scallops are ready when they turn opaque and slightly firm to the touch. They should have a golden top and feel springy—not rubbery. Overcooked scallops get tough, so keep a close eye during the last few minutes.

Should I rinse scallops before baking?

A quick rinse under cold water is fine, especially if you’re using wet-packed scallops. But the key step is to pat them dry thoroughly with paper towels. This prevents excess moisture and ensures better browning.

What temperature should scallops be baked to?

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